Apple sour cream cake

For 12 pieces
  • 300 g frozen puff pastry (4 slices of 75 g each)
  • 1 kg Apples
  • 50 g Sugar
  • grated zest and juice of 1 untreated lemon
  • 300 ml Cider
  • 250 g sour cream
  • 3 eggs (size M)
  • 3 EL Icing sugar
  • 1 packet Bourbon vanilla sugar
  • Flour
  • fat and semolina
60 minutes
Place puff pastry sheets next to each other and let thaw. In the meantime, peel, quarter, core and cut the apples into wedges. Bring the sugar, lemon juice and cider to the boil in a large pan. Stew the apple wedges in it for about 5 minutes. Take out of the pan and let cool and drain. Place the puff pastry slices on top of each other and roll out on a lightly floured work surface. Cut out a circle (30 cm Ø). Grease the pizza tin (26 cm Ø) and sprinkle with semolina. Pour in the dough, pushing the edge up a little. Prick the bottom several times with a fork. Put the apple wedges in the pan. Mix the sour cream, eggs, powdered sugar, lemon zest and vanilla sugar. Pour over the apples. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rack for about 30 minutes
1 piece approx.:
  • 250 kcal
  • 1050 kJ
  • 4 g protein
  • 13 g fat
  • 26 g carbohydrates


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